Toasting and Grinding Spices

This week’s video shows how to toast and then grind whole spices, a worthy endeavor.

But to be honest, I only grind my own about half the time. Otherwise I rely on the pre-ground stuff that I really try to remember to replace every year — or so.

My general rule of thumb goes like this: When I am trying to impress (dinner parties, etc), I grind whole spices. The flavor is better, fuller, richer, and superior to even the freshest pre- ground stuff you can buy. This is because the aromatic oils in spices, which give them their character, begin to fade within hours of grinding. So even if you’re buying a fancy brand of premium pre-ground spices, it’s at least a few days old and not as perfumed as it could be.

On weeknight dinners, the pre-ground stuff goes into the pan. It’s fine, just not sublime.

In the video I also (accidentally) show how to crush whole spices using the side of a cleaver, or heavy knife. This is a good technique to use when you want to release the scent of a spice, but retain a little texture. I do this a lot with coriander seeds, which have an appealing crunch. It also works with cardamom pods, which you can use to flavor a dish and then easily remove.

Lastly, you don’t always have to toast AND grind. Sometimes grinding whole spices is enough, especially if you then bloom (essentially toast) your ground spices in oil, or in a hot oven when roasting. This is what I call for in this week’s recipe for Moroccan Carrot-Blood Orange Salad.

I have a dedicated grinder just used for spices and I recommend this so your morning brew doesn’t taste like cinnamon and vice versa. This said, you can use your coffee grinder if you take care to clean it well in between uses. Wipe the grinder down with a dry paper towel, then grind some rice or stale bread cubes to soak up the oils.

Of course, a low-tech, easy-to-clean mortar and pestle works nicely, too.